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COCONUT PECAN PIE

1 Stick (1/2) Butter not marg.
11/2 Cups Sugar
1/2 Cup Buttermilk
1 Teaspoon Vanilla
4 Eggs
1 Cup Sweetened Coconut
1 Cup Pecans, chopped
1 Unbaked Deep Dish Pie Crust

Beat the first 6 ings. together. Add the pecans and pour into the unbaked pie crust. Bake on 375 for 55 minutes. If pie is getting to brown take some aluim. foil and put around the edge of the crust so it will not burn.

PIE GUARDS

Have you ever baked a apple or cherry or peach pie and have the crust get to brown before the pie is done. One simple trick is to take a alum. pie plate that you have saved and cut the middle out of it. Turn it upside down over the other pie and it will keep the edge of the crust from getting to brown and with the middle cut out the pie will still bake.

CRAB RANGOON

1 Pack Nasoya Won Ton Wraps
1 (8oz.) Pack Cream Cheese, softened
1 Pack or Can Of Imitation Crab Meat (8ozs.) found in seafood section

Chopped Green Onion (about 2-3 stems)
Garlic Salt to taste
Put all ings. except wraps in a bowl and mix or if using blender, blend until crab is in small pieces. Place one heaping teaspoon in the center of each won ton. If you put to much filling in it will cause them to explode. Dip your finger in water and put around the edges of the won tons. Fold over and seal. Fry in hot oil (375) for 30-60 seconds. The filling is already cooked so you just need to cook the skins. Do not let them scorch.

PEACH SAUCE

1Large Can Peaches (packed in juice or light syrup)
5 Tablespoons White Vinger
Honey or Sugar (to taste)
Drain peaches and set juice aside. Can save the juice to thin down sauce if it gets to thick. Put the peaches, vineger and honey in a blender and add about 1 Tablespoon of sugar or honey to get the right sweetness and sour taste you like. Blend until mixed. Can be used with rice or crab rangoons. Or can be used over ice cream.

CHOC. TURTLE CHEESECAKE

CRUST:


1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) or can use regular
1/3 Cup Marg. (melted)

FILLING:
3(8oz.) Packs Cream Cheese
1 Can Condensed Milk
1/2 Cup Sugar
3 Eggs
3 Tablespoons Lemon Juice
1 Tablespoon Vanilla
3/4 Cups Choc. Chips

TOPPING:
1/2 Cup Mini Choc. Chips
1/2 Cup Caramel Ice Cream Topping
1/2 Hot Fudge Ice Cream Topping
1/2 Cup Pecans (chopped)

Mix graham crackers together with the butter in a bowl. Press the crust into a spring form cake pan or a 13 x 9 pan. Put the crumbs 11/2 inches up the side of which ever pan you use. Beat the cream cheese until creamy. Add remaining ings. until combined well. Remove one cup of the filling and set aside. Melt choc. chips about one minute just until melted.
Mix them in with the 1 cup of filling. Pour half of the white filling in the crust then half of the choc. filling. Pour the rest of the white. Take a knife and gently swirl the colors together. Bake on 300 for 1hour and 15 minutes until the top is light brown and the edges are sit and it moves slightly. Cool and chill. Remove the outer ring if using a springform pan. Top outer edge and center with the 1/2 cup mini choc. chips and the 1/2 cup pecans. Drizzle melted choc. chips all over the top or use the hot fudge topping and last add the caramel and let drip down the sides of it.

SCALLOPED CORN

1 Can of Yellow corn, drained
1 Can of Cream Style Corn
1 Egg, Beaten
1 Tablespoon Sugar
1/2 Cup Cracker Crumbs
Paprika
Butter

Spray a 9 x 9 Baking dish. In a medium bowl mix the 2 cans of corn, the egg and 1 tablespoon sugar and 1/2 cup of cracker crumbs. Pour into the baking dish and put the sliced butter all over the top of corn. Sprinkle the paprika over all the top. Bake on 350 for 45 minutes.